ESBPA
(Extract) 23 L [ 6 gals. ]
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This Homebrew Recipe was added by
Barry Cranston on December 12, 1999 at 03:02:58:

Brewing Method: Extract
Yeast: White Lab British
Yeast Starter: 1L
Batch Size: 23 L [ 6 gals. ]
Original Gravity: 1.052
Final Gravity: 1.010
Alcohol Content: 6 %
Total Grains: 665 kg [ 14.65 lbs ]
Color: 8-9
Extract Efficiency: 70 %
Hop IBU's: 40
Boiling Time: 90 mins.
Primary Fermentation: 10 days at 20oC
Secondary Fermentation: 15 days at 18oC
Additional Fermentation:

Grain Bill:

6 kg 2 row pale, schooner [90.2%]
0.3 kg wheat malt [4.5%]
0.35 kg crystal, 50-60 srm [5.3%]

Hop Bill:

EKG [pellets],5.6%,25g,FWH
Fuggles [flowers].5.7%,10g,FWH
EKG [pellets],5.6%,25g,60 mins. boil
Fuggles [flowers].5.7%,10g,60 mins. boil
EKG [hop plugs],5.6%,28g,dry hop

Mash Schedule:

Mash all grains with 14 L of water at 67oC for 90 mins. Sparge with 26L of water with temperature at the top of the mash kept below 75oC. Final runnings had a SG 1.014. Local water is very soft so added CaSO4 5g, MgSo4 2g, CaCl 2g to both the mash AND the sparge. Collected 30L, boiled down to 26L over 90 mins., cooled down to 24oC over 50 mins., whirlpooled then allowed to settle for 25 mins then syphoned 23L into fermenter. IMHO the WLP005 is the best yeast for ESB's and PA's.

Brewers Notes:

This beer had very good hop taste, aroma and bitterness with malt up front and a dry finish. It was awarded a second place with an average of 38.3 out of 50 in the club's annual comp. Judges commented that it could have more body.
It is my favourite and I intend to brew it [and versions of it] often.
Why not try a no sparge version of it?




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